Cosmic Brownies
These Homemade Cosmic Brownies offer a rich, fudgy base topped with thick chocolate frosting and colorful sprinkles, perfect for satisfying your sweet tooth in a nostalgic way.
Ingredients
Brownie Batter
- 1 cup butter, melted Gives that rich, chewy brownie texture.
- 1 cup sugar Adds sweetness and a shiny, crackly top.
- 2 large eggs Provides structure and fudgy body.
- 1 cup cocoa powder Adds chocolate flavor.
- 1 cup flour Holds the brownies together.
- 1 teaspoon vanilla extract Enhances chocolate flavor.
- 1 pinch salt Balances sweetness.
- 1/2 cup chocolate chips Optional; folds into the batter for pockets of melted chocolate.
Frosting
- 1 cup chocolate chips For making the frosting.
- 1 tablespoon cream To make the frosting smooth.
- 1 tablespoon butter For the frosting.
Toppings
- 1 cup rainbow candy chips For the signature cosmic look.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang.
- Melt the butter and let it cool slightly.
Make the Brownie Batter
- In a large bowl, stir in sugar into the melted butter, then add eggs one at a time and mix in vanilla.
- Add cocoa powder, flour, and salt, then stir just until no dry streaks remain. If using chocolate chips, fold them in.
Bake
- Pour the brownie batter into the pan and smooth the top. Bake for 22 to 28 minutes, checking for doneness after 20 minutes. The center should be soft.
- Let brownies cool completely in the pan.
Make the Frosting
- In a microwave-safe bowl, combine chocolate chips, a splash of cream, and butter. Heat in short bursts, stirring until smooth. Adjust thickness with more cream if needed.
Frost and Add Toppings
- Spread the frosting evenly over cooled brownies and immediately sprinkle with rainbow candy chips.
- Chill the pan for 30 to 60 minutes to set the frosting before slicing.
Notes
Make sure not to overbake the brownies. For variations, you can use gluten-free flour, dairy-free substitutes, or reduce sugar for a healthier option.